Roasted Sesame


Sticky Chicken Wings


½ cup soy sauce

¼ cup water

¼ cup sugar

2 tsp. OWOP Roasted Sesame Oil

4 green onions, with tops, sliced

2 medium garlic cloves, minced

2 Tbsp. sesame seeds (optional)

Freshly ground black pepper and cayenne pepper, to taste

3 pounds chicken wings


In large storage bag combine all ingredients.  Add chicken wings coating well. Cover and refrigerate for at least two hours, or overnight, turning occasionally. Remove chicken to a shallow rack in baking dish or roasting pan.  Bake wings, uncovered, at 350° F for 30 minutes. Turn wings and bake 25 minutes longer, or until tender.





Japanese Ginger Salad Dressing


1 cup Old World Olive Press Roasted Sesame Olive Oil

¼ cup Old World Olive Press White Honey Ginger Balsamic

¼ cup soy sauce

1 lemon, juiced to taste

3 cloves garlic

Freshly ground black pepper to taste (optional)


In a small bowl, whisk together the balsamic, soy sauce, lemon juice, garlic and pepper to taste (optional).  Once combined, add the oil in a steady stream, whisking constantly.  When all of the oil is incorporated into the dressing, pour and enjoy!




Asian Orzo Salad


½ lb. broccoli florets

1 (8 oz.) package orzo, cooked and drained

1 cup water chestnuts, drained and chopped

2 cups grilled chicken, diced

3 scallions, finely chopped

1 medium red bell pepper, diced



1/3 cup OWOP White Honey Ginger Balsamic Vinegar

2 tsp. soy sauce

2 tsp. honey

1/3 cup OWOP Arbequina EVOO

4 Tbsp. OWOP Roasted Sesame Oil


Steam broccoli until slightly crisp. Plunge in ice water and drain well. In a large bowl, combine broccoli, orzo, water chestnuts, chicken, scallions and red bell pepper.


Place all dressing ingredients in a blender and blend until emulsified.  Pour dressing over orzo mixture, tossing gently to coat.  Cover and chill until ready to serve.